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Fall 2007
Beginnings and Light Fare
Today’s Soup
$6
Blue Corn Crusted Chile Relleno
Amaltheia Dairy Goat Cheese and Roasted Corn with Chipotle Asado Sauce
$9
Gallatin Gateway Mix
Baby Greens Tossed with Slow Roasted Pears, Cranberries, Point Reyes Blue Cheese, Candied Hazelnuts and Citrus Vinaigrette
$7
Dungeness Crab Cake
Vegetable Slaw and Roasted Red Pepper Sauce
$10
Warm Spinach Salad
Amaltheia Dairy Feta Cheese, Oyster Mushrooms, Apple Wood Smoked Bacon and Cherry Vinaigrette
Hazelnut Crusted Triple Cream Brie
Huckleberry and Raspberry Purees, Wildflower Honey
Classic Caesar Salad
Focaccia Croutons and Parmesan Reggiano
Porter House Burger
With Grilled Red Onions, Point Reyes Blue Cheese or Tillamook Cheddar
$11
Fish & Chips
Microbrew Battered Flathead Lake Whitefish, English Style Chips, Vegetable Slaw
$15
Entrées
Tonight’s Fresh Fish
Market Price
Snake River Kurobuta Pork Chop
Char-Broiled with Corn Pudding, Wilted Greens, and Country Gravy
$25
Twin Beef Tenderloin Filets
Sautéed with Garlic, White Wine, and fresh Herbs
$28
Sonoran Spiced Chicken Breast
Blue Corn Crusted Chili Relleno and Black Bean Chili
$19
Veal Porterhouse
Assorted Mushrooms and Creamy Marsala Sauce
$32
Wild Mushroom and Beef Ragout
Penne Pasta and Root Vegetables
$18
Montana Mountain Bison Rib Eye
Fried Red Onions and Chili-Barbecue Butter
$29
Pan Roasted Muscovy Duck Breast
Dark Cherry Sauce and Cabernet Rice
$27
Venison Chop
Butternut Squash-Pear Hash and Black Pepper Port Wine Demi Glace
Penne Capriccio
Freshly cooked Pasta with Oven Dried Tomatoes, Wild Mushrooms, Spinach, Garlic, and Extra Virgin Olive Oil
Dessert Menu
Warm Apple Bread Pudding
Caramel Pecan Sauce
Tahitian Vanilla Bean Crème Brulée
Brandied Cherry and Peach Crisp
With Vanilla Ice Cream
Trio of Chocolate Mousse
White, Milk, and Bittersweet
Bananas Foster
With Vanilla Ice Cream in an Almond Cookie Basket
All Desserts $7.00
Bogle, 2002 Clarksburg, Petite Syrah Port
$7.00
Cockburns, Quinta Dos Canais, 1998 Vintage
$15.00
Dow’s, 10 Year, Tawny
$10.50
Grahams’, Six Grapes, Reserve
$8.00
Sandeman, 20 Year, Tawny Reserve
$12.50
Dry Sack
$ 4.50
Harvey’s Bristol Cream
$ 4.00
We strive to use local products throughout our menu whenever possible
Ray D. Rutzen
Executive Chef
Shared entrees will be charged an additional $2.00 fee.
A 20% service charge will be automatically added to parties of 8 or more.
Separate checks are not available for parties over 8.
